ArticleFrontiers in bioengineering and biotechnology2023
Contribution of traditional deep fermentation to volatile metabolites and odor characteristics of Wuyi rock tea.
Article in Frontiers in bioengineering and biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed, 5 citations in OpenAlex.
- Evolution of Characteristic Aroma During Processing of Space-Induced Mutant Dahongpao Tea and the Preliminary Exploration of Its Olfactory Perception.Foods (Basel, Switzerland) · 2026Article
- Integrating metabolomics and microbiome analysis to unravel the plum blossom signature of premium Jiuqu Hongmei tea.Food chemistry: X · 2026Article
- Machine learning based on metabolomics to discriminate Wuyi rock tea production areas and "rock flavor" substances.Food chemistry: X · 2025Article
- Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea.Foods (Basel, Switzerland) · 2024Article
- Aviation Mutagenesis Alters the Content of Volatile Compounds in Dahongpao (Foods (Basel, Switzerland) · 2024Article
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Authors and funding
11 authors at 3 institutions in 1 country.
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Abstract
Fermentation is extremely important for the formation of the special flavor of Wuyi rock tea. This study determined volatile metabolite contents using GC-MS technique and futher analyzed their odor characteristics during the traditional deep fermentation technology of Wuyi rock tea. The results showed that 17 characteristic compounds significantly changed during the first stage of the preliminary processing, namely fresh leaves, withering and fermentation. The key to the formation of floral aroma lied in dihydromyrcenol, and the woody aroma derived from six terpenoids, and their synthesis depended on dihydromyrcenol content. The fruity aroma was dominated by six esters, and the fruity aroma mainly came from (Z) -3-hexen-1-yl butyrate, (E) -3-hexen-1-yl butyrate and 5-Hexenyl butyrate. This study provided an important theoretical and practical basis for improving the preliminary processing of Wuyi rock tea.
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